Blueberry Pineapple Pie with Coconut Crumb Topping
"The pie was adapted from [The Cook's Illustrated Baking Book|https://www.amazon.com/Cooks-Illustrated-Baking-Book/dp/1936493586/ref=sr_1_1?ie=UTF8&qid=1466881355&sr=8-1&keywords=the+cook%27s+illustrated+baking+book] and the crumble is from [Martha Stewart|http://www.marthastewart.com/354921/apricot-pie-coconut-crumble]...."
INGREDIENTS
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1 batch single-crust pie dough (your favorite recipe)
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1 1/2 pints blueberries (about 3 cups), rinsed
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3 cups chopped pineapple (I used fresh but you can use canned, drained pineapple)
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1 Granny Smith apple, peeled, cored, and grated
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3/4 cup sugar
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2 tablespoons instant tapioca (not tapioca pudding!)
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zest of 1 lemon
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2 teaspoons lemon juice
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pinch salt
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!For the Coconut Crumb Topping (From Martha Stewart )
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3/4 cup plus 3 tablespoons all-purpose flour
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Coarse salt
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1 cup plus 2 tablespoons sweetened shredded coconut (3 ounces)
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1 stick unsalted butter, room temperature, cut into pieces
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1/4 cup plus 3 tablespoons packed light-brown sugar
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